Introduction

This Sweet and Spicy Honey Pepper Chicken pairs perfectly with creamy macaroni and cheese for a comforting and flavorful meal. The honey glaze balances the heat from the cayenne, while the cheesy pasta adds a rich, indulgent touch.

Sweet and Spicy Honey Pepper Chicken with Macaroni and Cheese Recipe - Recipe Image

Ingredients

2 pounds boneless skinless chicken thighs
1/2 cup pure honey
1 large bell pepper (red or yellow), chopped
2 teaspoons paprika
1 teaspoon cayenne pepper (to taste)
8 ounces elbow macaroni pasta
2 cups shredded sharp cheddar cheese
Salt and black pepper to taste

Instructions

Step 1: In a bowl, combine honey, paprika, cayenne pepper, salt, black pepper, and chopped bell pepper. Coat the chicken thighs thoroughly with this mixture. Cover and refrigerate for at least 30 minutes to marinate.
Step 2: Bring a large pot of salted water to a boil. Add elbow macaroni and cook until al dente, about 8-10 minutes. Drain and set aside.
Step 3: Preheat your oven to 375°F (190°C). Arrange the marinated chicken on a baking dish and bake for 25-30 minutes, or until the chicken is cooked through and juices run clear.
Step 4: While the chicken bakes, prepare the cheese sauce. Melt 2 tablespoons of butter in a saucepan over medium heat. Whisk in 2 tablespoons of flour and cook for about 1 minute. Gradually add 2 cups of milk, whisking constantly until the sauce thickens. Remove from heat and stir in shredded cheddar cheese until melted and smooth.
Step 5: Combine the cooked macaroni with the cheese sauce, stirring gently to coat. Serve the cheesy macaroni alongside the baked honey pepper chicken.

Tips & Variations

Adjust the cayenne pepper to control the heat level; omit entirely for a milder dish.
Add a pinch of smoked paprika for a smoky depth in the marinade.
Use a mix of cheeses like mozzarella or gouda in the macaroni for a different flavor profile.
For extra veggies, stir steamed broccoli or sautéed spinach into the macaroni and cheese.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat the chicken and macaroni separately in the microwave or on the stove until warmed through. Add a splash of milk to the macaroni and cheese when reheating to keep it creamy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken breasts instead of thighs?

Yes, chicken breasts can be used, but bake times may be slightly shorter. Check for doneness to avoid drying out the meat.

Is it necessary to marinate the chicken?

Marinating allows the flavors to penetrate and tenderizes the chicken, but if short on time, you can bake immediately with the honey pepper mixture for a less intense flavor.

Sweet and Spicy Honey Pepper Chicken with Macaroni and Cheese Recipe

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★★★★★

4.8 from 92 reviews

This Sweet and Spicy Honey Pepper Chicken with Macaroni and Cheese recipe offers a delightful balance of flavors—juicy, marinated chicken thighs baked to perfection paired with creamy, sharp cheddar macaroni and cheese. Spiced with paprika and cayenne for a subtle kick and sweetened with pure honey, this comforting dish is perfect for a satisfying family dinner.

Author: Dana
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Yield: 4 servings 1x
Category: Dinner
Method: Baking
Cuisine: American

Ingredients

Scale

For the Chicken

2 pounds boneless skinless chicken thighs
1/2 cup pure honey
1 large bell pepper (red or yellow), chopped
2 teaspoons paprika
1 teaspoon cayenne pepper (adjust to taste)
Salt, to taste
Black pepper, to taste

For the Macaroni and Cheese

8 ounces elbow macaroni pasta
2 cups shredded sharp cheddar cheese
2 tablespoons butter
2 tablespoons all-purpose flour
2 cups milk (whole or 2%)
Salt, to taste
Black pepper, to taste

Instructions

Marinate the chicken: In a large bowl, combine the honey, paprika, cayenne pepper, salt, black pepper, and chopped bell pepper. Add the chicken thighs and coat them thoroughly with the marinade. Cover and refrigerate for at least 30 minutes to allow the flavors to infuse the meat.
Cook the macaroni: Bring a large pot of salted water to a boil. Add the elbow macaroni and cook until al dente, usually about 7 to 8 minutes. Drain the pasta and set aside.
Bake the chicken: Preheat the oven to 375°F (190°C). Place the marinated chicken thighs on a baking sheet or in a baking dish. Bake for 25 to 30 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
Prepare the cheese sauce: In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for about 1 minute to form a roux. Gradually pour in the milk while whisking constantly, and cook until the sauce thickens, about 5 minutes. Remove from heat, then stir in the shredded sharp cheddar cheese until melted and smooth. Season with salt and black pepper to taste.
Combine and serve: Mix the cooked macaroni into the cheese sauce until well coated. Serve the cheesy macaroni alongside the baked honey pepper chicken for a complete meal.

Notes

For milder heat, reduce the cayenne pepper or omit it entirely.
Use whole milk for a richer cheese sauce, or substitute with low-fat milk for a lighter version.
Marinating the chicken overnight will deepen the flavor even more.
Leftover macaroni and cheese can be stored in the refrigerator for up to 3 days.
Ensure the chicken is fully cooked to avoid any foodborne illness; use a meat thermometer if possible.

Keywords: Honey Pepper Chicken, Macaroni and Cheese, Baked Chicken, Spicy Chicken, Comfort Food, Easy Dinner Recipe, Cheesy Pasta